Easy One Pot Slow Cook Vegan Mexican Kamut Chilli Recipe Recipe

Ingredients

• 1 cup or 200g kamut grains, pre-cooked or soaked overnight
• 1 cup or 200g pinto beans, soaked overnight OR
• 2 400g tins of pinto beans
• 1/2 large bottle or about 400g passata OR
• a 400g tin of chopped tomatoes
• or half passata half chopped tomatoes, depending on your desired texture
• 1 bell pepper (colour of your choice), chopped
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander seeds
• 1 cinnamon stick
• 1 tsp chilli powder
• 5 drops hot chilli sauce
• 1 whole Chipotle chilli, optional
• 1 Tbsp miso OR
• 1 tsp sea salt, optional
• 1 cup water if using cooked kamut and beans, 3 cups if starting from uncooked